| View Larger Image | Fat: An Appreciation of a Misunderstood Ingredient with Recipes | Hardcoverby Jennifer McLagan (Author)
| List Price: | $31.80 | | | Available: | Temporarily out of stock. Order now and we'll deliver when available. We'll e-mail you with an estimated delivery date as soon as we have more information. Your credit card will not be charged until we ship the item. |
| | Binding: | Hardcover | | Publisher: | Jacqui Small LLP | | Page Count: | 232 Pages | | Publication Date: | March 01, 2009 | | Sales Rank: | 29,192th |
|
EDITORIAL REVIEWS |
Product Description
For all of history, minus the last thirty years, fat has been at the centre of human diets and cultures. McLagan sets out with equal parts passion, scholarship and appetite to win us back to a healthy relationship with animal fats. She achieves this through enlightening us with the many ways fat is indispensable to our health and by demonstrating, through a range of delicious recipes, how fat is fundamental to the flavour of our food. Observing that we may now know everything about olive oil, we may not know what to do with lard or bone marrow, McLagan offers extensive guidance on sourcing, rendering, flavouring, using and storing animal fats, whether bacon, schmaltz or suet. Stories, lore, quotations and tips round out this rich and unapologetic celebration of food at its very best. The book is divided into sections by type of fat - Butter (worth it), Pork Fat (the king), Poultry Fat (versatile and good for you), Beef and Lamb Fats (overlooked but tasty)- and each chapter opens with a comprehensive description of the history, the types and the uses of each type of fat followed by a range of fabulous recipes. Jennifer McLagan is a chef and a much sought -after food stylist and writer who has worked around the world, including Paris, London and Australia. Her first book Bones (2005) was widely acclaimed and won the James Beard award for single subject food writing. She is a regular contributor to Fine Cooking and Food & Drink. She currently lives in Toronto with her husband. |
Amazon.com Review
Jennifer McLagan's Pumpkin and Bacon Soup Jennifer McLagan is a chef, food stylist, and writer who has worked in London and Paris as well as her native Australia. Her book, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, won the Best Single Subject Cookbook award, as well as Cookbook of the Year, at the 2009 James Beard Awards. Her first book, Bones, was widely acclaimed, winning the James Beard Award for single-subject food writing. She is a regular contributor to Fine Cooking and Food & Drink. She has lived in Toronto for more than 27 years with her sculptor husband, Haralds Gaikis, with whom she escapes to Paris as often as possible. On both sides of the Atlantic, Jennifer maintains friendly relations with her butchers, who put aside their best fat and bones for her. (Photo © Rob Fiocca) Pumpkin and Bacon Soup (Makes 3 quarts/3 l) Ingredients 1/2 pound/225 g side (slab) bacon 1 large onion, sliced 1 stalk celery, sliced 1 large sprig sage hubbard squash or other firm, dry pumpkin or winter squash (about 3-1/3 pounds/1.5 kg) 8 cups/2 l water Coarse sea salt and freshly ground black pepper DirectionsRemove the rind and any hard, dry skin from the bacon. Cut the bacon into 1/4-inch/6-mm dice.Place a large saucepan over low heat, add the bacon pieces, and cook gently so they render their fat. When most of their fat is rendered, add the onion, celery, and sage, stirring to coat with the fat. Cook until the vegetables soften slightly, about 7 minutes.Cut the squash into quarters and remove the seeds. Peel the squash and coarsely chop into smaller, even-sized pieces. Set aside.Pour 1 cup/250 ml of the water into the pan with the vegetables, increase the heat to high and, using a wooden spoon, deglaze the pan, scraping up the browned bits on the bottom. Add the remaining 7 cups/1.75 l water, the squash pieces, 1 tablespoon of salt, and some pepper. Bring the mixture to a boil, lower the heat, and simmer, covered, until the squash is very soft, 30 to 45 minutes. Remove the sage and let the soup cool slightly.Purée the soup, in batches, in a blender and pour into a clean saucepan. Taste and adjust the seasoning, and reheat the soup to serve. |
CUSTOMER REVIEWS (Average Customer Rating: 4.5 based on 20 reviews)
|
A wonderful, informative book by S. Sweeney  5 Stars
September 03, 2009
It's a beautiful book! The layout, presentation, photos, notes on the side, little added histories -- a well-researched, very well written, and glamorous book all by itself. And recipes! What a lot of work -- and what a success!!
The author draws you in from the first page onward. I am convinced! I use butter anyway but am going to get back to bacon grease and other fats instead of olive oil for cooking. I grew up with food made with lard. With beef and pork and chicken that tasted delicious with their fats. The author explains why our food used to taste delicious and was healthy before all the fad diets and so-called experts took it all away.
This book is one you'll enjoy reading from cover to cover. I'm no expert cook but I'm going to cook with more sense and more flavor and fewer fears that "fat is bad for me." Thank you, Jennifer McLagan for your gift to us.
| |
An excellent book for reference and recipes. by Ryan P. Brosseau 5 Stars
August 31, 2009
This book is awesome, it has excellent recipes and a ton of information about fat that many people will be surprised about. I would recommend this book to any chef or home cook for the recipes and to anyone else as a companion book to Michael Pollan's book "In Defense of Food". Fat is not bad, only misunderstood.
| |
Great Read - Great Recipes by Jason Golod (Bay Area, California) 5 Stars
July 22, 2009
IF you like to cook in teflon and don't like to use anything with "oil" in the name, don't read this book.
IF you don't like eating food that you think you need an engineering degree to make, read this book.
I am not some Zen guru or yoga master...I am a guy who has always liked to cook. What I seem to notice and dislike more and more these days is that everything we seem to eat is "produced" somewhere...in some factory. For me, the beauty of cooking is in simplicity. FAT is a book that has helped me to focus on the important parts of cooking. I am not sure how accurate all of the information in the book is, but 99.99% of it just makes sense in my head...and that is what I care about.
If you love to cook or you love someone who loves to cook, then get this book. You will be happy you did.
| |
fat, a really great read by Stephen Richard Higgs (San Mateo, CA United States) 5 Stars
July 05, 2009
in an era of ultra healthy choices & Information it was really interesting to read the point of view projected in this book, it explains differing ideas on portioning and how fats can be used well in our daily diets, The recipes are great and the ones that i have used all work well. a great read
| |
Finally, the truth about fat! by Penny V. Johnson 5 Stars
June 28, 2009
Informative, enlightening. Wonderful recipes and easy to prepare. Everyone needs to read this. Explains why low fat, non fat, light and all the other
diet stuff has made us a fat America. Still reading and learning from this book!
| |
SIMILAR PRODUCTS |
| Bones: Recipes, History, and Lore
by Jennifer Mclagan (Author)
Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones. Chicken, steak, and fish all taste better when cooked on the bone, but we've...
| 
| The River Cottage Meat Book
by Hugh Fearnley-Whittingstall (Author)
First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and...
| 
| The Whole Beast: Nose to Tail Eating
by Fergus Henderson (Author)
The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter...
| 
| Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat
by Stanley A. Fishman (Author)
Tender Grassfed Meat shows you how to prepare grassfed meat so it comes out tender and delicious every time. Beef, bison, and lamb are at their healthy best when they have been fed only the food they were designed to eat - grass. This is the meat that humankind has thrived on for thousands of years. Now, people are rediscovering the health benefits and wonderful taste of these traditional meats. Tender Grassfed Meat adapts traditional ways of cooking grassfed meat for modern kitchens. The...
| 
| Milk: The Surprising Story of Milk Through the Ages
by Anne Mendelson (Author)
Part cookbook—with more than 120 enticing recipes—part culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think about dairy products.
Anne Mendelson, author of Stand Facing the Stove, first explores the earliest Old World homes of yogurt and kindred fermented products made primarily from sheep’s and goats’ milk and soured as a natural consequence of climate. Out of this ancient heritage from lands...
|
|
|
